Non-blended set yoghurt has a gelified texture at rest
which can be a problem during viscosity measurements
using cylindrical spindles.Read more
Sausages firmness
Sausages texture determination
The Warner-Bratzler cell with V-blade is used to assess firmness of meat such as sausages.Read more
Rusk rigidity
Mechanical properties analysis
The 3 points bending fixture is used to determine the rigidity properties of hard products such as rusk (wheat or gluten-free).Read more
Cereals bars flexibility
Measurement of bending resistance
The 3 points bending fixture can be used to determine the rigidity properties of soft-solid products such as cereal bar.Read more
Feta cheese texture
Texture analysis using wire cell
A compression test is used to quantify firmness of block forms products such as butter, margarine or cheese with the aid of a thin wireRead more
Brittleness of shortbreads
Bending resistance of shortbreads
The 3 points bending fixture is used to determine the rigidity properties of hard products such as shortbreads (premium vs low-cost vs gluten-free).Read more
Cat snacks hardness
Measurement using a knife probe
The usage of a knife probe allows us to cut through hard samples such as cat snacks. The required cutting force is one of the main parameters in preparation of dry food.Read more
Sliced cheese puncture resistance
Warner-Bratzler measurement
The Warner-Bratzler cell can be used to determine the resistance of sliced cheese towards blade penetration.Read more
Chocolate stuffed biscuit
Texture analysis
The 3 points bending fixture is used to determine the rigidity properties of hard products such as chocolate filled biscuit.Read more
Bloom test
Determination of gel force
Gel power measurement by compression test or Bloom value enables to quantify strength of gels, simply with a perfectly defined method, according European pharmacopeia.Read more
Fruits yogurts consistency
Analysis of 2 types of yogurts
Mesh probe is used here to measure the consistency of 2 different kinds of fruits yogurts. Using a compression test, it can quantify the consistency of products but also the presence of fruits inside.Read more
Chips resistance
Mechanical properties determination
The flexion probe is used to determine the rigidity properties of solid brittle products such as chips (premium vs low-cost).Read more
Raspberry texture
Analysis of thawed vs fresh raspberry
Kramer cell is used for the analysis of multi-particle products such as raspberry, corn, olives or peas. During the test, thanks to the design of the cell, there is a combination of compression, shearing and extrusion.Read more
Determination of fruit freshness
Cylindrical probe and apples
Cylindrical probes are used to make penetration test. Those tests allow us to determine the freshness of the products by linking firmness to freshness.Read more
Corn consistency
Measurement with 2 types of corn
Kramer cell is used for the analysis of multi-particle products such as corn, olives or peas. During the test, thanks to the design of the cell, there is a combination of compression, shearing and extrusion. Read more
Softness and elasticity of marshmallow bear
Compression test with plate probe
The Ottawa piston can be used to perform compression (or compression-relaxation) on large sample. A compression-relaxation test is used to determine the softness and elasticity in different soft candy.Read more
Gummybear texture
Softness and elasticity
A compression-relaxation test is used to determine the softness and elasticity in different soft candy.Read more
Mayonnaise consistency
Elasticity, consistency and stickiness.
Two similar products such as low-fat and full-fat mayonnaise should have similar texture. That’s why the determination of elasticity, consistency and stickiness is primordial.Read more
Soft bread freshness
Softness measurement
A compression-relaxation test is used to determine the softness in different types of bread. It also can measure elasticity of bread.Read more
